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Technical Questions....


Greg Rappaport

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Greg Rappaport Rookie

1. What does the "mark board as read" button do?

2. What does the number of circles underneath my picture/avitar signify?

3. My status keeps changing... Member, Advanced Member, Community Member... is there a key somewhere that will explain the differences to me?

4. What is a topic poll?

Thanks!


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mushroom Proficient

1. Try it. It will make all the posts become old posts (no new).

2. How long you''ve been around. I don't know the classification system myself.

3. See answer to #2 Once you've been here long enough you become Advanced Community Member.

4. Something you want to poll the forum about - ask JoshB.

:) :) :)

GFinDC Veteran

There is a view new content link at the top right of the pages. You can click that and see all the new posts since your last visit. In theory if you mark a forum as read those posts won't show up in the view new posts listing. I haven't actually tried that though.

A poll is just that. You can add a poll to your thread when starting it if you click the poll option. But then you have to think of some really nifty poll questions and answers to get people to click them answers.

  • 4 weeks later...
maitrimama Apprentice

What do the different colored conversation bubbles to the left of the topic indicate?

psawyer Proficient

What do the different colored conversation bubbles to the left of the topic indicate?

The color indicates level of interest in the topic based on the number of replies. Dimmed bubbles mean that you have read all the replies. A pencil icon indicates that you have posted to the topic at least once.

  • 2 weeks later...
DayDawn Newbie

I am new. I don't see how to post questions. How do I post? THanks

kareng Grand Master

I am new. I don't see how to post questions. How do I post? THanks

Click the category your question belongs in. Let's say you want to see if anyone has a doctor they like in Miami. You choose the " doctors" section by clicking the Doctors title. At the top right of all the already posted questions, there is a blue box for start a new topic. Click it.

This is how it looks on my computer, might look slightly different on yours.


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  • 1 month later...
Tira Newbie

As a newbie, having to wait for my post to be read and OK'd is very much a turn off, and is making me feel quite unwelcome. Why does this board practice this?

kareng Grand Master

Because you might not believe the number of new accounts that post spam and just plain nasty stuff in the first 3 or 4 posts. Or put posts about wanting a recipe on a thread about endoscopies. It gives us a chance to weed out the bad people and help the confused.

We try to keep everyone from having to read about ads for male enhancement products, handbag bargains, & 12 year old males wanting women to post topless photos. :D

mushroom Proficient

But you should be posting away quite happily anytime now :D Probation never lasts forevver.;)

Archived

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    • Matt13
      Hi knitty kitty, Scott and all, Thanks for kind words and asking!I will def. talk about histamine intolerance  on my next visit to gastro doc. My doc.gastro says that lactose or casein is very unlikely to create marsh 3b histology like gluten in adults in intestines. (that was previous question for Scott) Regarding my last EGD the villy was OK so refractory is out of the question based on my talk with dr. If Scott is right and there are so many intolerance in food for celiac what is left to eat?? And now histamine? I mean what should i eat? Maybe gastritis is doing all this trouble? Thanks Kind regard    
    • Rogol72
      @Richardo, I'm in the same boat as you! I can't handle certified gluten free oats at all. Quinoa is the worst, even when I soak it in water and then wash under the tap for 10 minutes ... I have a reaction. It must be an immune system reaction to the proteins in these gluten-free grains. 
    • trents
      We are all different and our immune systems are unique. I will say, however, that I have not gotten the impression as a moderator and reading hundreds and hundreds of posts on this forum over the years that a dermatitis herpetiformis outbreak caused by grains other than wheat, barley and rye is common. But perhaps it is more common than we have realized and it could be why it it is seems to be common that those who suffer from dermatitis herpetiformis struggle to keep it under control. Perhaps there are qualities found in all cereal grains besides gluten that are contributing factors. Also, have you tried a low iodine diet to see if it helps with your dermatitis herpetiformis? Reportedly, reducing iodine helps some folks afflicted with dermatitis herpetiformis.
    • Richardo
      Ok thanks Trents. I had the lesions biopsied and confirmed dermatitis herpetiformis, so I guess dermatitis herpetiformis can be associated with other grains not typically gluten. I appreciate your comment and I'll give Dr Osborne the benefit of the doubt because without him I would never have known of my grain intolerance and would still be suffering today. I simply never read anyone explain how grains could worsen dermatitis herpetiformis and I feel that information should be made much more readily available. Hey if someone tries going grain free and there's no improvement, no loss, however it drastically changed my life for the better and could at least be offered as a suggestion to sufferers from dermatitis herpetiformis. The other option is Dapsome and I wouldn't want anyone taking that chemical if there was a more natural solution. thanks again 
    • trents
      Welcome to the forum, @Richardo! We sometimes run across terms like "rice gluten", "corn gluten", and "oat gluten" but they are used informally and, technically, it is incorrect to speak of grains other than wheat, barley and rye as having gluten. Gluten is a protein with a specific structure found only in wheat, barley and rye. Other cereal grains contain proteins that are more or less similar in structure to gluten in some ways but are not actually gluten. Having said that, the proteins found in these other cereal grains are similar enough to gluten to possibly cause cross reactivity in some celiacs. Cross reactivity also happens with non cereal grain foods as well that have a protein structure similar to gluten. A prime example is dairy (the protein "casein"). Another example may be soy. Other foods can also cause cross reactivity for different reasons, such as microbial transglutaminase (aka, "meat glue") used commonly in pressed meat products. Just so you'll know, Dr. Osborne's claims have not received wide acceptance in the celiac community and are looked upon with skepticism by the medical and scientific community. Although he is a board certified nutritionist, his doctorates are actually in chiropractic medicine and pastoral science: https://www.drpeterosborne.com/about/dr-peter-osborne/ I am not sure Osborne has the training and background to address the chemical structure that defines gluten. I would encourage you to do some research on what gluten actually is. I have done this for myself and came away convinced that only wheat, barely and rye actually contain the protein gluten. I do not doubt your claims that you have breakouts of dermatitis herpetiformis from consuming these other grains. I am just contending it is not actually from gluten.
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